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cherry tomatoes extra-virgin olive oil salt corn broth shallot clove garlic kernels from rice white wine unsalted butter cheese basil
Viewed: 54 - Published at: 9 years agoIngredients
- 1/2 pint cherry tomatoes, stems removed
- 2 tablespoons extra-virgin olive oil
- Salt and freshly ground black pepper
- 1 to 1 1/2 cups Corn Broth (page 3) or vegetable stock
- 1 shallot lobe, coarsely chopped
- 1 clove garlic, coarsely chopped
- Kernels from 1 ear fresh corn (about 3/4 cup)
- 1/3 cup Arborio or other risotto rice
- 1/4 cup dry white wine
- 2 teaspoons unsalted butter
- 2 tablespoons freshly grated Parmigiano-Reggiano cheese
- 2 or 3 large basil leaves, stacked, rolled, and thinly sliced
Method
- Preheat the oven to 400F.
- Line a small roasting pan or baking sheet with aluminum foil.
- Put the cherry tomatoes on the prepared pan and toss with 1 tablespoon of the oil and salt and pepper to taste.
- Roast for about 30 minutes, until the tomatoes collapse and brown slightly.
- Meanwhile, in a small saucepan, bring the corn broth to a simmer over medium heat, turn down the heat to low, and cover.
- Heat the remaining 1 tablespoon of oil in a small heavy saucepan over medium heat.
- When it shimmers, add the shallot and garlic and cook, stirring occasionally, until the vegetables are slightly soft, 3 to 4 minutes.
- Toss in the corn kernels and rice and cook, stirring quickly, until the rice grains are well coated, 1 to 2 minutes.
- Pour in the wine and cook the rice, stirring frequently, until the liquid is almost gone, 5 minutes.
- Pour in 1/4 cup of the hot corn broth and repeat, cooking and stirring, being sure to scrape the bottom of the pan when you stir so the rice doesnt stick.
- When the liquid is almost gone, add another 1/4 cup of corn stock and continue cooking and stirring.
- Repeat until the rice has been cooking for about 20 minutes total.
- Taste to see if it is tender but al dente (still slightly firm to the bite inside the rice).
- Stir in the cherry tomatoes.
- Cook for another few minutes until the rice is tender but not mushy, adding a little more liquid to keep it very moist but not runny.
- When the rice is done to your liking, add the butter and cheese.
- Stir to combine, taste, and add more salt if necessary.
- Transfer to a shallow bowl, top with the basil, and eat.
